Blueberry Cheesecake Jars Recipe 445

CHEESECAKE IN A JAR

Cheesecake in a Jar image

Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.

Provided by RuthE

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 9

Ingredients

6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
2 tablespoons butter, melted
2 tablespoons white sugar
6 (1/2 pint) canning jars with lids
12 ounces sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
½ cup white sugar
½ cup heavy cream, whipped

Steps:

Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 36.1 g, Cholesterol 83.4 mg, Fat 29.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 16.2 g, Sodium 195.9 mg, Sugar 26.8 g

LEMON-BLUEBERRY CHEESECAKE JARS

Lemon-Blueberry Cheesecake Jars image

Try our sweet and creamy Lemon-Blueberry Cheesecake Jars that are perfectly portable. These Lemon-Blueberry Chessecake Jars have a scrumptious, crumbly graham cracker base and are a delicious picnic or summer BBQ dessert.

Provided by My Food and Family

Categories Recipes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1-1/2 cups blueberries
2 tsp. flour
Zest and 1 Tbsp. juice from 1 lemon, divided
1/2 cup honey, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup plain low-fat Greek-style yogurt
1/2 tsp. vanilla
1/4 cup graham cracker crumbs
1/4 cup sliced almonds, ground
1 Tbsp. butter, melted

Steps:

Combine blueberries, flour, lemon juice and 1/4 cup honey in medium saucepan. Cook on medium heat 5 to 8 min. or until blueberries are softened and sauce is thickened, stirring frequently. Cool.
Beat cream cheese, yogurt, vanilla, lemon zest and remaining honey in medium bowl with mixer until blended.
Combine graham crumbs, nuts and butter; spoon into 8 (4-oz.) jars, adding about 1 Tbsp. crumb mixture to each jar. Top with layers of cream cheese mixture and blueberry sauce.
Refrigerate 2 hours.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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